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Chicken Fricassee
From The century cook book, 1894
Serves 1
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 36. The excerpt below is the record exactly as published.
Chicken Fricassee. Cut nice fat chicken into joints, wash, and put in a pot, cover with cold water and let come to a boil; skim carefully as long as any scum rises; boil un- til well done, season with salt and pepper; cook two-thirds of a cup of flour in half a cup of butter
Cook this with the app: pantry check, scaling, and the assistant.